Moong Sabzi Lentil Vegetable Mix
Experience the hearty goodness of Moong Sabzi Lentil Vegetable Mix, a vibrant and wholesome dish that combines yellow moong dal with nutrient-packed carrots, green beans, and a medley of fragrant spices. Perfectly simmered to tender perfection, this recipe offers a delicious blend of texture and flavor, enhanced by aromatic ginger, garlic, and earthy cumin seeds. Packed with protein and fiber, this healthy lentil-based dish is a quick and easy option for a comforting weeknight meal. Serve it alongside fluffy steamed rice or warm roti for a complete, satisfying vegetarian feast. With minimal prep time and bold, authentic Indian flavors, this Moong Sabzi is a must-try for anyone looking to add diversity to their home-cooked meals.
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Recipe Information
Ingredients
- 1 cup Yellow moong dal (split yellow lentils)
- 1 cup Carrots (diced)
- 1 cup Green beans (chopped)
- 1 medium Tomato (finely chopped)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 small Green chili (finely chopped, optional)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 tablespoons Fresh cilantro (chopped)
- 2 cups Water
Instructions
Rinse the yellow moong dal thoroughly under running water until the water runs clear. Soak it for 15 minutes and then drain.
Heat 2 tablespoons of cooking oil in a large pan or skillet over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
Add the chopped onion and sauté for 2-3 minutes until it turns translucent.
Stir in the minced garlic, grated ginger, and chopped green chili (if using). Cook for another 1-2 minutes until fragrant.
Add the chopped tomato and cook for 3-4 minutes, stirring occasionally, until it softens and begins to break down.
Mix in the turmeric powder, red chili powder, and coriander powder. Stir well to combine the spices with the cooked vegetables.
Add the diced carrots and chopped green beans. Cook the vegetables for 3-4 minutes, stirring occasionally.
Add the soaked and drained moong dal to the pan. Stir well to mix the dal and vegetables.
Pour in 2 cups of water and add 1 teaspoon of salt. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pan with a lid, and let the mixture simmer for 20-25 minutes, stirring occasionally, until the moong dal is soft and the vegetables are cooked through. Add additional water if needed to adjust the consistency.
Once the dish is cooked, remove it from the heat. Garnish with freshly chopped cilantro.
Serve warm with steamed rice, roti, or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 30.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4215 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
